Industries · RSL, Leagues & Sports Clubs
Club & RSL Equipment
Commercial club kitchen equipment for the whole venue — heavy-duty cooklines and combi ovens for the bistro, pass-through dishwashers for club-volume warewashing, bain-maries and holding cabinets for the function room, and bar refrigeration out front, curated for Australian clubs and RSLs. Whether you're upgrading a tired bistro kitchen or fitting out a new club dining room, this range pulls together the gear a club actually runs on, so the catering manager and the head chef can spec the whole operation in one place instead of hunting through category pages. It sits alongside our other industry equipment ranges; for the full selections on their own, browse commercial cooking equipment and commercial refrigeration.
Shop Club & RSL Equipment by Category
Chargrills
Shop the chargrills range →
Salamanders
Shop the salamanders range →
Combi ovens
Shop the combi ovens range →
Bain-maries
Shop the bain-maries range →
Holding cabinets
Shop the holding cabinets range →
Pass-through dishwashers
Shop the pass-through dishwashers range →Who this club & RSL equipment range is for
A club kitchen is really two kitchens sharing one cookline: a bistro turning out schnitzels, grills and burgers across long trading hours, and a function operation plating for a hundred or more guests at once. This range is built for RSL, leagues, bowls and golf clubs running a members' bistro, catering managers and head chefs re-equipping for function work, and community venues stepping up from a snack-bar offer to a full hot food menu. Clubs share most of their equipment DNA with the pub trade — the pub, hotel and bar equipment range covers that side of the family — while off-site and event-heavy work leans on the catering equipment range. Start here when a members' bistro plus a function room is the heart of the business.
F.H.E
F.H.E 20-Pan Food Warmer Cart Holding Cabinet HT-20S515(W) x 780(D) x 1763(H)mm
$2,805.00 +GST$3,300.00
Washmaster
Washmaster Passthrough Commercial Dishwasher WM50H634(W) x 1529(H) x 928(D)mm
$7,660.00 +GST$12,483.00
Benchstar
Benchstar Single Infrared Quartz Element Salamander Griller Toaster And Timer QT-1440(W) x245(D) x285(H) mm
$251.00 +GST$369.00
Roband
Roband Straight Glass Hot Food Display Bar, 4 pans single row1135(W) X 420(D) X 675(H)mm
$1,984.00 +GST$2,390.00
What a club bistro fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
Heavy-duty cookline for bistro volume
Bistro classics look simple until the docket printer doesn't stop. Schnitzel-and-parma volume punishes light-duty appliances, so spec the line like a busy restaurant's: oven ranges with a static oven under the burners, twin-pan commercial deep fryers with the oil capacity to hold temperature through a Friday-night rush, and chargrills for the steak side of the menu. Where the kids' and snack menus justify it, a pizza deck oven slots in beside the line. Build it all on stainless steel benching that wipes down fast at close.
Combi ovens and cook-chill for functions
One combi steam oven roasts for the carvery, steams the vegetables and regenerates plated meals — which is why it's usually the first upgrade a club kitchen makes. Pair it with a blast chiller and the kitchen unlocks cook-chill: batch-cook the function menu days ahead, chill it rapidly through the food-safety danger zone, then regenerate hundreds of plates on the day with a small brigade. For a 200-seat function room, that pairing matters more than any single cooking appliance.
Holding, bain-maries and the servery
Club trade is long and comes in waves — lunch members, the 6pm rush, the raffle crowd. Hot bain-maries keep the roast of the day and sides at safe temperature on the servery, while holding cabinets hold plated function meals and banquet trays without drying them out. Add a countertop hot food display where the snack bar sells pies over the counter.
Warewashing at club volume
A function room can send back three hundred plates in twenty minutes, and a bistro turns crockery all day. Pass-through dishwashers are the club standard — rack in, hood down, cycles measured in a couple of minutes — with conveyor machines the step up for the largest venues. Behind the bar, a dedicated glasswasher keeps schooners moving without queueing behind the kitchen's racks. Size the machine to racks per hour at your peak sitting, not the daily average.
Bar and cellar refrigeration
The front bar runs on cold: commercial bar fridges under the counter, upright display fridges for packaged-drink stock, and back-of-house storage fridges and freezers sized to the delivery cycle. Reliable refrigeration is the difference between a quiet Tuesday and warm beer on a forty-degree Saturday, so choose units rated for Australian summer ambient conditions rather than the cheapest cabinet on the page.
How to plan a club kitchen in three steps
1
Map the menu and the function calendar to stations
List the bistro menu, then overlay the function calendar — weddings, presentation nights, community events. Group the load into stations: fry, grill, combi and roast, servery, wash-up, bar. A dish that can't fill its own station is a menu decision, not an equipment one; simplify before you buy.
2
Size the cookline, holding and warewashing to peak covers
Work from your biggest realistic sitting — a full function room on top of a normal bistro night — and size fryer oil capacity, combi pan capacity, bain-marie wells and dishwasher racks per hour to clear it. Under-speccing the peak is the most expensive mistake in hospitality fit-outs; the second is buying capacity a small club will never fill. Peak covers set the spec, not the average Tuesday.
3
Confirm gas, power, extraction and space before you order
Club cooklines commonly mix natural gas cooking with three-phase electrical, pass-through dishwashers need water, drainage and hood clearance, and cooking banks need mechanical extraction overhead. Measure the room, then check each product page for the model's exact gas, electrical, water and clearance requirements, and fold any trade work into the fit-out budget.
Club & RSL Equipment FAQs
What equipment does a club bistro kitchen need?+
A typical club bistro runs on: a gas oven range, deep fryers sized for schnitzel volume, a chargrill, a combi steam oven, hot bain-maries for the servery, a pass-through dishwasher, bar and storage refrigeration, and stainless steel benching to tie it together. Function work adds holding cabinets and, for cook-chill, a blast chiller. Map the bistro menu and the function calendar to stations first and let that set the list.
How is a club kitchen different from a pub or restaurant kitchen?+
The volume pattern. A restaurant plates to order all night; a club kitchen swings between steady bistro trade and function sittings where hundreds of meals leave the pass in minutes. That swing is why clubs lean on combi ovens, holding cabinets and pass-through warewashing more heavily than most hospitality kitchens — the equipment has to flatten the peak, not just cook the food.
How do clubs cater large functions from a bistro kitchen?+
Cook-chill. Batch-cook the function menu ahead in the combi oven, blast-chill it rapidly to safe storage temperature, hold it under refrigeration, then regenerate and plate on the day. It lets a small team of chefs feed a 200-plus-seat function without a second kitchen, and it takes the function load off the bistro cookline during normal trade.
Can clubs finance kitchen equipment instead of buying outright?+
Yes — SilverChef Rent-Try-Buy equipment financing is available on eligible items, with weekly payments that suit a club proving a new bistro concept or spreading a staged upgrade across budget years. Eligibility shows on each product page, and our team can talk through the options on 1300 111 901.
Is second-hand club kitchen equipment worth buying?+
Second-hand looks tempting on a club budget, but it typically arrives without warranty, with unknown maintenance history, and with compressors, elements and wash pumps closest to end of life — the failures that stop trade on your busiest nights. Everything in this range is new commercial-grade equipment with manufacturer warranty; see our warranty and service information for cover details.
What power and gas supply does a club kitchen need?+
Most club cooklines mix natural gas or LPG cooking with three-phase electrical for combi ovens, dishwashers and some fryers, plus standard 10-amp outlets for benchtop units. Requirements vary by model, so check each product page for exact gas, electrical and water specifications and have your electrician and gas fitter confirm the site before ordering.
Do you deliver club equipment across Australia?+
Yes. Commercial Kitchen Store supplies clubs, RSLs and hospitality venues Australia-wide — benchtop units ship on standard freight and larger machines on palletised delivery, with free pickup from our Granville showroom in Sydney if you're local. Australian-based phone support is on 1300 111 901 if you'd like help speccing a full fit-out against your menu and floor plan.
Club kitchen equipment finance and pricing
Clubs answer to boards and members, so equipment spend gets scrutiny — and big-ticket items like combi ovens and refrigeration land exactly where cash flow bites. SilverChef Rent-Try-Buy is available on eligible equipment — a weekly-payment solution that lets the kitchen re-equip now and prove the return before committing capital; eligibility shows on each product page. Our range of commercial kitchen equipment runs from workhorse brands to premium European kit at competitive prices, so a club can spend where members taste the difference and save where they don't.
Setting up the servery and function line? Our guide to holding food without drying it out covers low-temperature holding, humidity and texture retention in plain terms.
Popular picks: the Eswood Smartwash Pass-Through Dishwasher SW900X clears function-room racks at club pace, and the F.H.E 20-Pan Food Warmer Cart Holding Cabinet HT-20S moves plated meals from kitchen to function room and holds them at temperature until the speeches finish.
Why buy from Commercial Kitchen Store
Free kerbside delivery
To metro SYD, MEL, BNE & ADL on eligible items only — plus free pickup at our Granville showroom.
Finance available
Spread the cost of your fit-out with SilverChef Rent-Try-Buy weekly payments.
Reviews & support
Genuine customer reviews on our product pages, plus warranty and service support after the sale.
Fitting out more than one space?
See all industries, or get a tailored fit-out quote from our team.